Name: Creamy Baked Mac and Cheese Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1/2 lb uncooked elbow macaroni (225 g); 3 tablespoons butter (43 g); 2 tablespoons all-purpose flour (16 g); 1/2 teaspoon salt; 1/8 teaspoon ground black pepper; 1 1/2 cups milk, any kind (360 ml); 3/4 cup half and half (180 ml); 2 1/2 cups shredded cheddar cheese (250 g)

Jump to Recipe· 4.7 from 5 reviews

If you’ve ever dreamed of perfecting a comfort-food classic, this Creamy Baked Mac and Cheese Recipe is going to become your new go-to. Imagine tender elbow macaroni wrapped in a rich, velvety cheese sauce that’s baked just long enough to get a golden, bubbly top—pure bliss! I’ve tried a bunch of mac and cheese recipes over the years, and this one strikes the perfect balance of creamy and cheesy without being greasy or overwhelming. Stick around, and I’ll walk you through every little detail to make sure your batch turns out flawless.

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Why This Recipe Works

Balanced Creaminess: The mix of milk and half-and-half gives a rich texture without weighing it down.
Perfect Melted Cheese: Grating fresh cheddar and bringing it to room temperature ensures a silky, smooth cheese sauce.
Baked with Love: Baking it just long enough melts the cheese on top and adds a slight golden crust for great texture contrast.
Simple Ingredients, Big Flavor: Using basic pantry staples means you can whip this up anytime without a special trip to the store.

Creamy Baked Mac and Cheese, baked mac and cheese, cheesy baked pasta, homemade mac and cheese, best baked mac and cheese - The image shows a black pan filled with creamy macaroni and cheese. There is one thick layer of soft elbow pasta coated in smooth, light yellow cheese sauce. A black spoon is partly submerged in the macaroni, lifting a scoop on one side of the pan. The pan is set on a white marbled surface which is slightly visible around the edges. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this Creamy Baked Mac and Cheese Recipe is in the thoughtful combination of ingredients that create that luscious texture and crave-worthy flavor. Each one plays a role, so choosing quality basics really elevates the dish. For example, picking an aged cheddar will add depth, while the mix of milk and half-and-half creates just the right creaminess.

Creamy Baked Mac and Cheese, baked mac and cheese, cheesy baked pasta, homemade mac and cheese, best baked mac and cheese - Flat lay of uncooked elbow macaroni noodles, a few small cubes of golden butter, a small mound of pale all-purpose flour, a pinch of coarse salt crystals, a sprinkle of freshly ground black pepper, a small white ceramic bowl filled with creamy milk, a small white ceramic bowl containing smooth half and half cream, a small white ceramic bowl heaped with bright orange shredded cheddar cheese placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Elbow macaroni: Classic shape that holds sauce well; cook it al dente to avoid mush.
Butter: Adds richness and helps thicken the sauce when combined with flour.
All-purpose flour: Essential for making a roux to thicken the cheese sauce.
Salt: Enhances all the flavors without overpowering.
Ground black pepper: Adds a subtle kick to balance the richness.
Milk: Provides a creamy base for the sauce; whole or 2% works best.
Half and half: Boosts the cream factor without making it overly heavy.
Cheddar cheese (shredded): Freshly grated for smooth melting and a sharper, more authentic cheese flavor.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Creamy Baked Mac and Cheese Recipe my own by swapping cheeses or adding a little extra flavor with spices. Don’t be afraid to experiment — that’s half the fun! You can easily tailor it to your cravings or dietary needs, and trust me, it always turns out delicious.

Variation: I sometimes sprinkle smoked paprika or a dash of mustard powder into the sauce for extra depth—my family really loves that twist!
Cheese Swap: Mixing in some Gruyère or Monterey Jack with the cheddar gives a creamier texture and slightly different flavor profile.
Gluten-Free: Use gluten-free pasta and substitute flour with cornstarch to keep the sauce thick.
Add-Ins: Toss in cooked bacon, caramelized onions, or steamed broccoli for a heartier meal.

Step-by-Step: How I Make Creamy Baked Mac and Cheese Recipe

Step 1: Cook Pasta Just Right

Start by boiling your elbow macaroni to al dente—meaning it should still have a little bite to it. Overcooking can quickly turn the final dish mushy after baking, so keep an eye on the timer and taste test a noodle or two just before draining. Set it aside and let it cool slightly while you prep the sauce.

Step 2: Make the Creamy Cheese Sauce

In a medium saucepan, melt butter over medium heat. Sprinkle in the flour, salt, and pepper and cook for about 2 minutes, stirring constantly—this cooks out the raw flour taste and creates the base roux. Slowly add the milk and half-and-half while stirring, keeping the heat medium-low. Stir often until the sauce thickens to a gravy-like consistency, roughly 5 to 7 minutes.

Here’s my secret: once thickened, remove the pan from heat and stir in 1 cup of freshly grated cheddar cheese, letting it melt gently without overheating. Too much heat here can cause the cheese to seize up and get grainy. The key is gentle warmth and patience.

Step 3: Combine and Layer

Toss the cooked pasta into your cheese sauce, coating each piece lovingly. Pour half of this creamy mixture into a greased 8-inch square baking dish, sprinkle with ½ cup cheese, then add the rest of the pasta mixture on top followed by the remaining cheese. This layering ensures cheesy goodness throughout the dish.

Step 4: Bake to Perfection

Pop your assembled mac and cheese into a 325°F (165°C) oven and bake for 15 to 20 minutes. You’re looking for the cheese on top to melt fully and get slightly bubbly and golden at the edges. Don’t overbake—this keeps the macaroni moist and the sauce luxuriously creamy.

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Pro Tips for Making Creamy Baked Mac and Cheese Recipe

Freshly Grate Your Cheese: It melts more smoothly than pre-shredded and gives the sauce that perfect silky texture.
Low and Slow with Your Sauce: Cooking the roux and sauce over medium to low heat prevents lumps and grainy textures.
Resist Overbaking: Baking just until bubbly avoids drying out or toughening the pasta.
Room Temperature Cheese: Letting grated cheese sit out a bit before adding helps it melt gradually and smoothly.

How to Serve Creamy Baked Mac and Cheese Recipe

Creamy Baked Mac and Cheese, baked mac and cheese, cheesy baked pasta, homemade mac and cheese, best baked mac and cheese - A close-up of a white rectangular dish filled with creamy macaroni and cheese. The top layer is golden and slightly browned with melted cheese that looks soft and thick. The macaroni pasta underneath is coated in a rich, smooth yellow cheese sauce. A wooden spoon is partially inside the dish, scooping up the macaroni, showing the cheese sauce stretching slightly. The dish sits on a smooth white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

When it comes to garnishing, I keep it simple but tasty. A light sprinkle of chopped fresh parsley brightens the richness, and a touch of crispy breadcrumb topping adds a nice crunch if you want some texture contrast. Sometimes I grate a little extra sharp cheddar on top for an ooey-gooey finish right before serving.

Side Dishes

This mac and cheese pairs perfectly with a crisp green salad dressed in a tangy vinaigrette to cut through the richness. Roasted vegetables like Brussels sprouts or asparagus are also my go-to sides, adding color and a fresh bite.

Creative Ways to Present

For special occasions, I love serving this dish in individual ramekins—you get those cheesy tops in every serving, and they feel a little fancy! Another fun idea is to mix in sautéed mushrooms or caramelized onions before baking for a gourmet twist. It’s perfect comfort food, but with a touch of personality.

Make Ahead and Storage

Storing Leftovers

I usually let any leftovers cool completely, then transfer them to an airtight container and refrigerate for up to 3 days. The sauce may thicken overnight, but reheating gently with a splash of milk helps bring back that creamy goodness.

Freezing

This Creamy Baked Mac and Cheese Recipe freezes beautifully. I recommend freezing in portion-sized airtight containers or freezer bags. When you’re ready, thaw overnight in the fridge and reheat gently for best texture.

Reheating

To reheat, pop your mac and cheese into a 350°F (175°C) oven covered with foil for about 15 minutes until warmed through. Or microwave on medium power in short intervals, stirring between each, with a little milk added if it’s thickened too much.

FAQs

Can I use different types of cheese in this recipe?

Absolutely! While cheddar is classic and essential here, blending in cheeses like Gruyère, Monterey Jack, or even a bit of mozzarella can add creaminess and flavor complexity. Just make sure to use cheeses that melt well for the best sauce texture.
How do I avoid a grainy or oily cheese sauce?

The key is using freshly grated cheese and adding it to the sauce off the heat or on very low heat, so it melts gently. Overheating the cheese causes it to separate and become grainy. Also, don’t over-stir once the cheese is melted—combine it gently and move on.
Can I make this recipe gluten-free?

Yes! Swap the elbow macaroni for gluten-free pasta and replace the all-purpose flour with cornstarch or a gluten-free flour blend to thicken the sauce. Just stir cornstarch into a bit of cold milk before adding to the hot liquid to avoid lumps.
What’s the best way to prevent the pasta from getting mushy?

Cooking the pasta al dente is essential—it should have a firm bite because it will continue cooking slightly in the oven. Also, avoid boiling too long and drain it promptly. Using the right baking time helps keep that perfect texture.

Final Thoughts

This Creamy Baked Mac and Cheese Recipe is more than just dinner—it’s comfort in a casserole dish, a little culinary hug when you need it most. It’s easy enough for a weeknight but special enough to bring to gatherings and have everyone asking for seconds. I hope you have as much fun making and eating it as I do sharing it with you. So go ahead, roll up your sleeves, and dive into this cheesy, dreamy classic—you won’t regret it!

Creamy Baked Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 5 reviews

Author: Amanda
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 5 servings
Category: Main Course
Method: Baking
Cuisine: American

Print Recipe

Description

This classic Mac and Cheese recipe features tender elbow macaroni baked in a creamy, smooth cheddar cheese sauce. Perfectly balanced with a blend of butter, flour, milk, and half and half, this comforting dish delivers rich flavors and a satisfying cheesy top crust, ideal for a cozy dinner or gathering.

Ingredients

Pasta

1/2 lb uncooked elbow macaroni (225 g)

Sauce

3 tablespoons butter (43 g)
2 tablespoons all-purpose flour (16 g)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 cups milk, any kind (360 ml)
3/4 cup half and half (180 ml)
2 1/2 cups shredded cheddar cheese (250 g)

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Instructions

Preheat oven: Preheat the oven to 325 degrees Fahrenheit and lightly grease an 8-inch square baking dish.
Cook macaroni: Cook the elbow macaroni according to package instructions until al dente. Drain well and set aside.
Make cheese sauce: In a medium saucepan over medium heat, melt the butter. Stir in the flour, salt, and pepper and cook for 2 minutes to form a roux. Gradually whisk in the milk and half and half, stirring constantly. Cook over medium-low heat for about 5 to 7 minutes until the mixture thickens to gravy consistency. Remove from heat and stir in 1 cup of shredded cheddar cheese until melted and smooth.
Combine pasta and sauce: Add the cooked macaroni to the cheese sauce and toss thoroughly to coat the noodles evenly.
Assemble dish: Pour half of the macaroni and cheese mixture into the prepared baking dish. Sprinkle 1/2 cup of shredded cheddar cheese evenly over it. Add the remaining macaroni mixture on top and sprinkle with the remaining cheese.
Bake: Bake in the preheated oven for 20 minutes until the cheese on top is melted and slightly bubbly.

Notes

Use high-quality aged cheddar cheese for stronger flavor and smoother texture.
Grate cheese fresh instead of using pre-shredded cheese for better melting.
Allow cheese to come to room temperature before adding to sauce for smoother melt.
Use low heat and remove sauce from heat before adding cheese to prevent grainy texture.
Do not over-stir after cheese melts; quickly assemble the dish and put in oven.
1/2 pound uncooked macaroni yields about 1 1/2 cups cooked pasta.